Filet Mignon with Shrimp and Lobster Cream Sauce
This luxurious dish features tender filet mignon topped with succulent shrimp and a rich lobster cream sauce, combining elegance and flavor for an unforgettable meal. Perfect for a special occasion or a romantic dinner.
Equipment
- 1 Large skillet
- 1 Saucepan
- 1 Cutting board
- 1 Tongs
- 1 Whisk
- 4 Serving plates
Ingredients
- 4 pieces filet mignon steaks 6 oz each
- 1 pound shrimp peeled and deveined
- 1 cup lobster meat chopped (canned or fresh)
- 1 cup heavy cream
- 1/2 cup white wine
- 1/2 cup lobster stock can substitute with seafood stock if unavailable
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 piece shallot finely chopped
- to taste salt
- to taste black pepper
- for garnish fresh parsley chopped
Instructions
- Season the filet mignon steaks with salt and black pepper. Let them sit at room temperature for 15 minutes while you prepare the sauce.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped shallot and sauté until fragrant, about 2 minutes.
- Pour in the white wine and lobster stock, then allow it to simmer for about 5 minutes until it reduces slightly.
- Add the chopped lobster meat and shrimp into the skillet. Cook for an additional 3-4 minutes until the shrimp turn pink and opaque.
- Reduce the heat to low and slowly whisk in the heavy cream. Continue to cook for another 5-7 minutes until the sauce thickens. Season with salt and pepper to taste. Remove from heat and keep warm.
- While the sauce is thickening, heat another skillet over high heat. Add 2 tablespoons of butter and let it melt. Once the butter is sizzling, add the filet mignon steaks.
- Sear the steaks for 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness. Use tongs to turn the steaks.
- Once cooked, remove the steaks from the skillet and let them rest for 5 minutes.
- To serve, place the filet mignon on each plate and generously spoon the shrimp and lobster cream sauce over the top. Garnish with freshly chopped parsley.
Notes
For added flavor, consider marinating the filet mignon in olive oil, garlic, and herbs for a few hours before cooking.
Serve with sides like asparagus or mashed potatoes to complement the dish.
If unavailable, you can substitute lobster stock with seafood stock.